Burfi is a popular Indian sweet. The site presents several variations of this milk fudge, but they differ in ingredients. I offer you my recipe. You can prepare this dish for the New Year's table, surprising guests with a new taste.
Prepare the necessary ingredients.
Take a high-quality oil with a fat content of 82.5%.
Powdered milk should be whole, not a substitute.
Fry the sesame seeds over medium heat until golden brown, then transfer to a plate.
Melt the butter in the same pan, it will get a nutty taste.
Add sugar to the butter and cook for about 5 minutes, stirring constantly.
Sugar will not dissolve, but there will be no crystals.
Add sour cream.
Cook for another 5 minutes, stirring constantly.
The sugar will completely dissolve.
Bring the mixture to the formation of small "bubbles".
Pour the hot mixture into a convenient whipping container.
Beat the mixture until slightly increased in volume.
At this stage, add, if desired, vanilla.
Gradually add sesame seeds, 1 tbsp. l. powdered milk.
It took me about 180 g of powdered milk. Try not to overdo it, it will negatively affect the taste of the dish.
The consistency will be such that the mixture does not flow down, but as if it stretches to the shoulder blade. The mixer will no longer be able to knead the dough. So milk powder is enough.
To cool the burfi, it is better to use a disposable mold, having previously lubricated it with vegetable oil.
Put the dessert in the mold and smooth it out.
Lay out the nuts in any order, press them a little into the fudge.
Chill the burfi in the refrigerator for about 30 minutes.
Cut the chilled dessert straight into the mold. I got a pretty delicious dessert.
I got a pretty delicious dessert. The taste of the burfi is rich - sesame, creamy. Very tasty!